Squash soup and cheese toasts

Peel the butternut squash, scoop out the seeds and cut it into cubes of about 2 cm.

Peel the potatoes and cut them into cubes about the same size as the squash.

Peel the onion and slice it thinly.

In the nonstick skillet, heat the oil over medium heat. Add the onion and cook for 3 min without browning.

Add the squash and potato cubes to the skillet with the onion. Add 500 ml of hot water, crumble in the vegetable bouillon cube and stir well.

Bring to a boil, then lower the heat, cover and let it simmer over low heat for 15 min, until the vegetables are tender.

Blend the soup right in the saucepan with the immersion blender until smooth. Season lightly with salt and pepper.

While the soup simmers, cut the country bread into two thick slices and toast them dry in the hot skillet for 2 min per side.

Grate half the Emmental (30 g) and spread it over the toasted bread. Slide them under the oven broiler, or into the covered skillet, for 2 min to melt the cheese.